Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Gengjun Chen; Ruijia Hu; Yonghui Li

doi:10.1016/j.fochx.2019.100075

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Food Chem X. 2019 Dec 13:5:100075. doi: 10.1016/j.fochx.2019.100075. eCollection 2020 Mar 30.

Authors

Gengjun Chen¹, Ruijia Hu¹, Yonghui Li¹

Affiliation

¹ Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506 United States.

Abstract

Baking soda (NaHCO₃) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO₃ alternatives, such as KHCO₃, for bakery products. This study investigated the impact of KHCO₃ on the technological behaviors of cookie dough and end-uses in comparison with control samples prepared with NaHCO₃ and explore the changes of physicochemical and conformation properties of soft wheat gluten during the process. Dough rheological measurements demonstrated that addition of KHCO₃ reduced dough stickiness, and adding KHCO₃ achieved similar dough and baking performances as using NaHCO₃, which were partially attributed to the decrease of gliadin to glutenin ratio, changes of secondary structure, and intensive aggregation of gluten by introducing KHCO₃. Cookie sensory attributes were also not adversely affected by using KHCO₃. Therefore, partially replacing NaHCO₃ with KHCO₃ in cookie products can be an effective approach for sodium reduction.

Keywords: Cookie; Gliadin to glutenin ratio; Gluten aggregation; Potassium bicarbonate; Secondary structure; Sodium reduction.